Ingredients for Filling:

1	unbaked	9" pie shell
4		egg yolks
12	oz.	can evaporated milk
1	tsp.	vanilla
1	c.	brown sugar (packed)
2	tbsp.	flour
¼	tsp.	salt

Ingredients for Meringue:

4		reserved egg whites
½	tsp.	vanilla
½	tsp.	cream of tartar
6	tbsp.	sugar

1. In an unbaked 9" pie shell, stir in with your fingers, 4 egg yolks (reserve whites)
2. Add one 12 oz. can of evaporated milk--pouring it over the yolks. Then stir in, with fingers, the 1 tsp. of vanilla.
3. Mix the 1 cup (packed) of brown sugar with the 2 tablespoons flour and ¼ teaspoon of salt and sprinkle it evenly into the egg/milk mixture.
4. Bake at 350° for 1 hour or until custard filling is done.
5. Take the reserved egg whites and add ½ teaspoon vanilla and ½ teaspoon cream of tartar and beat until soft peaks form.  Gradually add 6 tablespoons sugar beating until stiff, glossy peaks form and all sugar is dissolved.  Spread meringue over hot pie, sealing to the edges and bake at 350° for 12-15 minutes or until meringue is golden.  Let cool before serving.  Enjoy!